What To Know
- Whether you grow your own corn or purchase it fresh from the market, this simple and rewarding process will allow you to savor the sweetness of corn long after the season has passed.
- Remove the jars from the canner using a jar lifter and place them on a cooling rack.
- Can I use a water bath canner instead of a pressure canner.
Canning creamed corn in jars is an excellent way to preserve the flavors of summer and enjoy this delectable side dish year-round. Whether you grow your own corn or purchase it fresh from the market, this simple and rewarding process will allow you to savor the sweetness of corn long after the season has passed.
Equipment You’ll Need
Before you begin, gather the necessary equipment:
- Fresh corn kernels
- Cream or milk
- Sugar (optional)
- Salt (optional)
- Jars and lids
- Pressure canner
- Canning funnel
- Jar lifter
- Magnetic lid lifter
Selecting and Preparing the Corn
Choose fresh, sweet corn with plump kernels. Husk the corn and remove the silk. Use a sharp knife to cut the kernels off the cob. You will need about 6 cups of kernels for each quart jar.
Creating the Cream Sauce
In a large saucepan, combine 1 cup of cream or milk with 1/4 cup of sugar (optional) and 1/2 teaspoon of salt (optional). Bring to a simmer over medium heat.
Combining the Corn and Cream Sauce
Gradually add the corn kernels to the cream sauce, stirring constantly. Reduce heat to low and simmer for 10-15 minutes, or until the corn is tender and the sauce has thickened.
Filling the Jars
Ladle the hot creamed corn into clean, sterilized quart jars, leaving about 1/2 inch of headspace at the top. Use a canning funnel to prevent spills.
Processing in a Pressure Canner
Place the jars in a pressure canner filled with hot water. Process the jars for 75 minutes at 10 pounds of pressure for quart jars. Adjust the processing time for different jar sizes.
Cooling and Storing
Once the processing time is complete, turn off the heat and allow the pressure to drop to zero naturally. Remove the jars from the canner using a jar lifter and place them on a cooling rack. Let the jars cool completely for 12-24 hours. Store the sealed jars in a cool, dark place for up to 1 year.
Troubleshooting
- If the jars do not seal properly, reprocess them immediately.
- If the corn is too thick, add a little more cream or milk.
- If the corn is too thin, simmer it for longer to thicken the sauce.
Variations
- Add a dash of black pepper or cayenne pepper for a spicy kick.
- Stir in chopped green peppers or onions for added flavor.
- Use frozen corn kernels if fresh corn is not available. Thaw the kernels before using.
Health Benefits
Creamed corn is a good source of fiber, vitamins, and minerals. It is also low in calories and fat.
Tips for Success
- Use only fresh, high-quality corn.
- Sterilize the jars and lids thoroughly before canning.
- Follow the processing times and instructions carefully.
- Store the jars in a cool, dark place to maintain their quality.
Questions You May Have
- Can I use a water bath canner instead of a pressure canner? No, creamed corn must be processed in a pressure canner to ensure its safety.
- How long does canned creamed corn last? Properly sealed and stored jars of creamed corn can last for up to 1 year.
- What is the best way to serve canned creamed corn? Creamed corn can be served on its own or as a side dish with grilled meats, fish, or poultry. It can also be added to soups, stews, and casseroles.
